Pasta With Bacon And Peas - Not Carbonara Recipe
welcome friends so today in the kitchenstudio for lunch for crew lunch I'm
going to make not pasta carbonara so allof you keyboard warriors can take a step
back relax you've earned a day off thisis not a pasta carbonara recipe so into this pan
over sort of a medium-low heat I'mputting our homemade bacon it is a
smoked bacon I'm making pasta with baconand peas by the way so I use our own
bacon if this was carbonara I would useguanciale guanciale is fantastic I have
some guanciale it is the cured jaw of apig the problem with it is it's not as
easy to come by as bacon and this one isthis one is 50 dollars a kilo so this
little piece of guanciale is like eightbucks
bacon wins homemade bacon wins everytime
so I don't want to really fry this youjust want to render it slowly let the
fat come out and then it'll start tobrown in this pot I've got some water
just coming up to a boil and I'm goingto salt it this is for cooking the pasta
and the thing with this dish is youdon't want to use as much water as you
normally would cook regular pasta in ifyou're gonna put it in like a red sauce
and you don't want to use as much saltbecause the cheese that we're gonna use
later is is heavily salted and the dishwill just be way too salty
in this bowl I've got two egg yolks andI'm gonna crack in one egg
a little bit of pepper fresh groundblack pepper and some red pepper flakes
because I like a little bit of heat andwe'll just whisk that a little bit next
up is the cheese now you could usepecorino which is the cheese of choice
for this dish if we were calling itcarbonara but you could also use
parmesan if you wanted a differentflavor profile and I guess since we're
not making this as a traditional dishyou could use whichever you want or you
could use a combination of both andhere's the deal I'm going to tell you
you should drape this yourself I knowthat that jar of cheese at the grocery
store that's pre-shredded seems to behalf the price but at least half of that
weight is filler and things that willkeep it from clumping together and it's
also stale so you end up using twice asmuch to get the same amount of flavor so
you're better off buying a decent pieceof cheese and grating it yourself and
you can wrap this up because this is ahard cheese and it's an aged hard cheese
it will keep almost forever in yourfridge so we'll just grate some of this
up and we'll move along I'm going to useboth today
I'm gonna say that bacon is done prettymuch the point where I will like it so
I'm gonna put the pasta in and startcooking it now here's the thing you were
using less water than you normally wouldand the idea is that we want this water
to be very starchy because that's goingto help with the sauce later so one of
the problems with cooking more pasta inless water is you have to be very
careful that it doesn't stick togetherso watch it closely at the start next up
we mix the grated cheese into the eggjust give that a whisk okay I think
everything is coming together nicelythat pasta is just about done the bacon
is done so I'm going to turn the heatoff on the bacon you don't want the heat
on in this pan for the next stepand I'm just going to get something out
of the cupboard a ladle so that we canadd a little bit more of the cooking
water into the sauce okay turn that offnow you don't want to drink sore drain
the pasta you just want to bring it overand pop it into the pan with the bacon
and bring as much of that water over asyou can obviously you don't want to slop
it all over your countertop and yourstove that you have to cook it but you
know here it doesn't really matter toomuch okay all that pasta is out now stir
it furiously with the bacon grease thebacon fat and just get that pasta coated
with the bacon fat now
in goes the egg and cheese mixture andwe just stir and shake what's gonna
happen is everything's gonna cometogether in a really nice sauce and this
is the point where you start to look atthe sauce and if it's a little bit too
clumpy or a little bit too thick getyour ladle and scoop in a little bit
more of the pasta water not too muchdon't overdo it because you can always
add more and you just keep stirring nowadd in the peas these were frozen peas
we've just microwaved them to warm themup a little bit so they're not frozen
going in you can use any vegetable youwant to put in here
broccoli is really nice broccoli raberapini all of those things I would just
blanched them a little bit ahead of timeeven in the pasta water if you want a
safe time and we just stir this togetherand that's it lunch is ready
and that's it it didn't take me long atall and that's kind of what I love about
this recipe it's simple it's fast itsadaptable you can change up the flavors
you can change up what you add to itit's something that you can make really
quickly for lunch if you work at home oron the weekend for lunch um it's also
something that you know when you comehome after work and you don't have much
in the cupboard you probably have all ofthese ingredients I love this dish come
on back and we will do an actualcarbonara which really isn't much
different than this pretty much the sameflavors but we'll do a real true one
thanks for stopping by see you againsoon
you
How To Make a Pasta With Bacon And Peas recipe... This is not a Pasta Carbonara recipe; but it's pretty close, and probably something that most of us have the ingredients for. This super quick pasta recipe is easy to make, and fills your belly! Ingredients: 150g bacon, chopped 1 egg 2 egg yolks 5 mL (1 tsp) red pepper flakes ½ cup (80g) pecorino, finely grated* sea salt and cracked black pepper 200g linguine 1 cup (120g) frozen peas, thawed Method: Heat a pot of salted water to a boil.** In a large pan slowly heat and render the fat from the bacon. Continue to cook the bacon, over medium heat until crispy. Whisk together the egg, hot pepper flakes, cracked black pepper, and cheese. Cook the pasta in the salted boiling water, until al dente. Add the pasta to the pan with the bacon, without rinsing. Toss together to coat with the bacon fat. Add the egg mixture and toss, until the pasta is coated and sauce is thickened. Add some of the pasta cooking water, to thin and smooth out the sauce if needed. Add the peas, and toss well. Serves 2. *You can sub in any hard aged cheese you like. **Use less water and salt than you normally would to cook pasta. Le Gourmet TV Is Now - Glen & Friends Cooking! #LeGourmetTV #GlenAndFriendsCooking #NotItalian Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HL5HK9B6HX9AG&source=url